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I'm sure you've already thought of this, but is the roast level noticeably different to coffee that you usually use? I tend to stay with the same roast level so I rarely deviate between four or five clicks on my grinder - out of 200sish clicks I think.
I do remember having to move surprisingly far out of that small bracket of settings when I used a very different coffee though - like medium dark.
JB
@kkg337
Having a weird experience with a washed Colombian from Cast Iron - using my usual 18g in 40g out I have stepped my grind down from a 11ish to a 4 on the Niche Zero - shot time not changed at all. I’m using a spring tamper, so could change the spring and tamp harder, I’m just surprised that such a drastic change in grind size isn’t having any effect at all, 40g pulling in about 22-24s compared to the 30s I’d go for.
There is a lot of volume in the grinds, very fluffy, and similarly in the pulled shot - very crema-y. There’s some sweetness there but feel like the coffee definitely has more to offer.
Thoughts, before I put a heavier spring in my tamper?